Wednesday, May 09, 2007

Eating healthier
--Citrus Grilled Fish

Citrus Grilled Fish
The Good Carb Cookbook Copyright 2001

4 firm-fleshed fish steaks or fillets (5 ounces each), such as tuna, salmon, mahi mahi, grouper, or amberjack I used salmon fillets

1/3 cup orange juice
1 tablespoon plus 1 ½ teaspoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried dill, thyme or oregano I used dill
1 teaspoon crushed garlic
½ teaspoon coarsely ground pepper
¼ teaspoon salt

1. Combine all the marinade ingredients in a shallow nonmetal dish and stir to mix well. Remove 2 tablespoons of the marinade, transfer to a covered container, and refrigerate until ready to cook the fish.
2. Place the fish in the dish and turn to coat all sides with the marinade. Cover, and marinate in the refrigerator, turning occasionally, for 1-2 hours.
3. Grill the fish, covered, over medium coals, or broil 6 inches under a preheated broiler for about 5 minutes on each side or until the meat is easily flaked with a fork. Baste with the reserved marinade during the last few minutes of cooking. Serve hot.

Yield: 4 servings Per serving: 170 cal, 1g carbs, 63mg chol, 2.5g fat, 0g fiber, 33g protein, 278mg sodium, 25mg calcium GI rating- very low

I'm adding fish into our diet. I used to make shrimp quite a bit but now that my son is eating along with us, and has food allergies, I avoid shellfish. In the past, I usually made salmon just for myself but now it's a family affair.

It's pretty hard to mess up salmon. It would be just fine with some salt and pepper but a light marinade or sauce doesn't hurt. This marinade was just right - it added just a hint of extra flavor to the salmon.

Yesterday I heard it was Teacher Appreciation Week, so last night I made muffins for the teachers at my son's daycare center. I hope they were good - I didn't get to taste them. I wasn't sure how many staff members would be there so I didn't sample any of them (I made jumbo muffins). I finally made my favorite Lemon-Ricotta Muffins again and I have no idea if they were as good as the first time. I know one thing - they were more lemony than that last time - I could have zested lemons all night with my new Microplane zester.

Blast From The Past: Maple-Glazed Salmon from March 2006 - another tasty salmon recipe.

Question of the Day: Do you own a Microplane zester? If not, what do you use to zest citrus?


Unknown said...

I love my microplane! I use it for zesting citrus and for Parmesan cheese. Wonderful. I haven't tried nutmeg yet.

Citrus salmon...looks good.

Anonymous said...

No, don't have one. I still use the "zest" section of my old-fashioned handheld grater.


P.S. Congratulations on your nomination!

Anne Coleman said...

No microplane zester-just a very fine grater that works as well-even for nutmeg.

I love salmon-this looks so good!

Anne Coleman said...
This comment has been removed by the author.
Anne Coleman said...

Oh, hey! Congrats on the BC nomination! I was over there looking the other day-you're right-there are sooooo many blogs! I'm off to vote for you now!

Anonymous said...

That is on my list of something I want. I just use my regular grater and it works OK.
That salmon looks divine!

Wanda said...

What Anonymous Jan said...

Anonymous said...

Gosh I love my microplane! At first I was skeptical as to how much I would use it, but once it became obvious how easy and effective it was, I was hooked. :)

congrats on your nomination.